beet soup with feta and thyme.

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Processed with VSCO with s2 preset

I remember the first time I ever tried beetroot soup. I was at a local organic cafe/store in New Zealand (Cornucopia Organics) when I came across this bowlful of goodness. I had never actually seen or heard of it before, although now it makes perfect sense – a vegetable soup, rich in nitrates, iron and folate, vibrant in colour and earthy in flavour – why shouldn’t beetroot soup be a thing? Well I was sold. Since then I have jumped at the sight of beet soup on any menu, look no further, decision made. In saying that, it still seems a relatively uncommon phenomenon. But trust me, you need this in your life.

This recipe is so simple. The grating the beetroot part can be a bit messy and time consuming – I would suggest using a food processor that has a grater blade to make life easier.

You can serve the soup hot or cold. I’m not a fan of cold soup, so this is definitely a warming winter recipe for me. Make sure you have some scrumptious fresh bread to dip in, and the more feta the better!

beetroot soup

3-4 servings | 10 mins prep | 30 mins cooking


  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 1 brown onion, peeled and chopped
  • 3-4 medium size beetroot, washed (skin on), grated coarsely
  • 2 cups beef stock (can substitute with vegetable stock)
  • freshly ground black pepper
  • 400g can crushed tomatoes

for serving

  • feta cheese, crumbled
  • fresh thyme
  • crusty bread


heat the oil in a deep pan or pot over a medium heat. sweat the garlic and onion in the oil for a few minutes until soft.

add the grated beetroot and the stock. bring to the boil. turn down the heat, season lightly with pepper and simmer gently for 10-15 minutes until the beetroot is tender.

stir in the can of tomatoes. turn off the heat and allow the soup to cool slightly.

transfer the soup to a blender/food processor and blitz until smooth. taste, and adjust the seasoning if necessary.

when ready to serve, reheat the soup in a pot over the stove until very hot, but not boiling. divide between bowls and sprinkle over the feta and thyme.

serve with warm crusty bread (and a glass of red wine #treatyoself).

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